Grilled Flatbread Pizza with Roasted Garlic, Ricotta Cheese, Fresh Tomatoes and Basil
Who doesn’t like pizza? This recipe is a light take on what can be a heavy caloric favorite. Change out the ingredients for your favorites or add more vegetables for a more filling pie!
½ head of garlic
1 store bought whole-wheat flatbread (naan or lavash)
1 (8 ounce) container part skim or low fat ricotta cheese, drained
Salt and freshly ground pepper, to taste
3 plum tomatoes, thinly sliced
2 Tablespoons fresh basil
Preheat oven to 350
°F Take an entire head of garlic and cut off the tip of the head, exposing the cloves.
Season with a little salt and pepper, place the garlic in a baking dish or wrap them in aluminum foil.
Bake in oven until very soft and tender, about 45 minutes to 1 hour (the roasted garlic cloves can be easily squeezed from their skins.)
Spread half the head of garlic onto the flatbread with a knife (save the other half for later use, or if you enjoy the taste of garlic, use it all).
Spread 1 side of the flatbread with the ricotta, salt and pepper, scatter the tomatoes, and garnish with fresh ground black pepper.
Heat in the oven for 5-10 minutes.